Do I have to bake in every other well?

If you'd like tall domed muffins, I do recommend baking in every other well. u003cbr/u003eHowever, if you would like to bake all 12 muffins at the same time, fill them ¾ of the way full. Your baking time will should be reduce by a few minutes.

Why do these muffins bake at two different temperatures?

Baking at an initial high temperature promotes the muffins to rise rapidly, creating tall, domed muffins. We then lower the temperature to finish cooking them. I use this same technique to bake my Chocolate Madeleines !

Do I have to fill these muffins?

You do not! These muffins are delicious on it's own!

Triple Chocolate Muffins

Description

Triple Chocolate Muffins - Rich chocolate muffins, generously studded with melty chocolate chunks and filled with creamy chocolate ganache!

Ingredients

1 1/2 Cups (180g) All-Purpose Flour
1/2 Cup (42g) Dutch Process Cocoa Powder
1 Cup (200g) White Sugar
1 Teaspoons Fine Espresso Powder
2 1/4 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Fine Salt
1/3 Cup (67g) Neutral Oil
4 Tablespoons (56g) Melted Unsalted Butter
1/2 Cup (113g) Buttermilk, room temp
1/2 Cup (113g) Full-Fat Sour Cream or Greek Yogurt, room temp
2 Whole Large Eggs, room temp
2 Teaspoons Vanilla Paste or Extract
1 Cup Milk or Semi-Sweet Chocolate Chunks + more to sprinkle on top

Chocolate Ganache

2 Ounces (56g) Chocolate Bar, finely chopped
1/4 Cup (56g) Heavy Cream

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Instructions

In a large mixing bowl, sift together all-purpose flour, white sugar, cocoa powder, baking powder, baking soda, espresso powder and salt.
In a medium mixing bowl, whisk together oil, melted butter, eggs, sour cream, buttermilk and vanilla until well combined.
Pour wet ingredients into the dry ingredients and mix until there are very few flour steaks left. Do not overmix.
Then, gently fold in the chocolate chunks or chocolate chips. Cover with a tea towel and allow the batter to rest on the counter for at least 45 minutes.
With 10 minutes left of resting, set a rack in the center of the oven and set it to 425ºF (218ºC).
Line a standard 12-cup muffin pan with muffin liners or paper liners, alternating every other well. Scoop and fill each liner with batter, making sure to fill to the very top. Top with additional chocolate chunks or chips.
Bake at 425ºF (218ºC) for 5 minutes and then lower to 350ºF (176ºC), without opening the oven door, and continue baking for an additional 14 to 16 minutes (*see note below). They're ready when a toothpick inserted in the center comes out with very few moist crumbs. Keep muffins in the pan for 5 minutes and then transfer to a wire rack to cool.
Increase the oven temperature back up to 425ºF (218ºC) and continue baking off the remaining batter. You should get another 2 to 3 muffins.
While muffins are cooling, make Chocolate Ganache. Finely chop your chocolate and transfer to a heatproof bowl. Heat heavy cream in a small saucepan or in the microwave just until simmering. Then pour hot cream over chocolate and let stand, untouched for 4 to 5 minutes. Gently and slowly stir until combined. Transfer ganache to a piping bag, ziploc bag or squeeze bottle.
With a knife or the end of a piping tip, scoop out a deep hole in the center of each muffin. Pipe chocolate ganache in the center of each muffin. Serve and enjoy!

Notes

*Baking Time - The baking time is based on filling the muffin tins all the way full with batter. If you fill them 3/4 full, you'll need to reduce the baking time by a few minutes.

Prep Time: 10 Minutes
Resting Time: 45 Minutes
Cook Time: 20 to 22 Minutes